Line your loaf tin with tin foil and leave as least crinkles as possible.

Gently melt your coconut oil in a medium heat. Try to keep it as unheated as possible by holding your saucepan a few inches above the heat (if you have a flame heat) and breaking down with a spoon as you go. If you do not have a gas flame type cooker then heat the bottom of the pan, take of he heat and allow the coconut oil to very gently melt that ay. It's important to not heat your coconut oil more than you need to to keep it RAW. Coconut has a very low melting point so this shouldn't be too difficult.

Take your melted oil away from the heat completely and gently stir in your cacao powder, sweetener and tiny pinch of salt. Make sure there are no lumps in you chocolate mix by using the back of your spoon to push down the bottom of the pan.

Once completely smooth, pour into your pre-lined tin and be sure mix is evenly spread throughout the tin.

Now (and before your chocolate is set) sprinkle your desired toppings evenly throughout your chocolate. You may need to slightly press down the toppings so they set into your chocolate, but don't press too hard as you want to be able to se them on the top.

Freeze for 15 minutes and you're ready to eat. This homemade chocolate is great to eat straight from the freezer because it does not set too hard. Either way, you will need to keep either frozen or refrigerated because the chocolate will melt much easier than your average cacao butter chocolate.